Masterbation Of American

Profitterol

Non riesco a postare delle ricette corte, 20 minuti per le foto, altrettanto per scrivere i vari passaggi della ricetta, fare quasi tutto in casa, come of the candied fruit cake .... my teacher, she told me: "do the blog" has taught me that the recipes are explained well and when you can also photographed, and I think it's ok, otherwise what is the point has to keep a blog? the purpose of the blog is also to "teach" it to people who may know less than us how to make a sweet, how does a particular bread, how does the baking powder, and when I see recipes like ..... Take this, this and this, they mixed the dates in the form of rolls and put them in the oven 20 minutes I remain astounded ..... this is not a recipe ....
Yesterday was the anniversary of our marriage, in short, my husband and I 22 years ago on a cold day that could not be cooler fen in a sweep of a north wind came directly from Siberia, we said yes in a City Hall, City Hall, which houses beautiful paintings of Grosseto School Macchiaioli. I had a broken rib because my husband a week earlier, in a fit of love, embracing me I was too close and it was distinctly heard a crash due to broken rib. With the cold fractures do more harm, and I was very ill. We got married at 18 and we made dinner at a restaurant typical of real Maremma, ravioli filled with ricotta and spinach (the real Tuscan tortello is with beets) and many other things, croutons hunting, spleen, all up to sweets made strictly in home ... but it was cold as hell .... so yesterday and so today ...
Then I made last night to celebrate this beautiful profitterol, everyone likes. I started the morning by the choux pastry, but delicious in the oven to dry it takes hours, then I put the cream to fill the cupcakes, then I prepared the chocolate to cover the classic pyramid.


Ingredients for choux paste :

260 grams of flour or 00 0

160 grams of butter 1 / 2 liter of water 5 eggs

a pinch salt a pinch sugar

6 dl of fresh cream from mount
40 grams of sugar

Put in a pot not too big, it would be better con il fondo spesso, l'acqua con il burro e il pizzico di sale, portate ad ebollizione, toglietela dal fuoco e gettateci tutto insieme la farina, girate per sciogliere bene tutti i grumi e poi rimettetela sul fuoco e tenetecela alcuni minuti, sempre girando, fino a che non sfrigola, a quel punto è pronta, mettetela da una parte e fatela intiepidire, poi cominciate a metterci dentro un uovo per volta girando benissimo facendolo incorporare prima di mettere l'altro. L'impasto per le bigné è pronto, mettete l'impasto nel sac a poche con bocchetta grande e depositate delle  palline grandi come noci in una teglia rivestita di carta forno, infornate a 200°C per 20/30 minuti, poi aprite il coperchio e fate asciugare le bignè long to be good must be completely dry and crisp, so they last longer.

For the chocolate sauce:


150 grams of dark chocolate as a cover

2.5 dl milk 10 grams sugar 50 grams cornstarch

Fate Melt the chopped chocolate in a bowl with half the milk, the cornstarch diluted with built-in the remaining milk, sugar and allow to thicken the sauce, stirring constantly to keep it from sticking.
Whip the cream, gradually incorporating the powdered sugar, place in a pastry bag with small nozzle and fill the cupcake. Place them in a dish in a pyramid, pour over the chocolate sauce and then make the decorations with the cream.